croûtonn.

/ˈkruːtɒ̃/

Forms: Also crouton.

Etymology: French, < croûte crust n.

A small piece of toasted or fried bread used in soups and to garnish stewed dishes and minces. Also, any small piece used for garnishing.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > bread > toast > [noun] > crouton

croûton1806

crostini1953

1806 J. Simpson Compl. Syst. Cookery 31 Put a little anchovy essence, squeeze a lemon,..and garnish with croutons.

1816 J. Simpson Cookery 33 Garnish with either paste or crouton.

1846 A. Soyer Gastron. Regenerator 60 Put some croûtons in the tureen, with twenty very small quenelles de volaille.

1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. vii. 481/2 Croûtons of aspic jelly.. are made in almost any shape.

1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. vii. 481/2 Croûtons for garnishing or soup.

1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 535 Border the dish with neatly-cut croûtons of pale jelly.

1921 Contemp. Rev. Sept. 374 A purée or cream soup with crackers or croûtons.

1967 C. O. Skinner Madame Sarah (new ed.) xii. 263 She'd taste a morsel or spoonful of every dish, every sauce, every crouton served.

This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2020).

单词	croûton
释义	croûtonn. /ˈkruːtɒ̃/ Forms: Also crouton. Etymology: French, < croûte crust n. A small piece of toasted or fried bread used in soups and to garnish stewed dishes and minces. Also, any small piece used for garnishing. ΘΚΠ the world > food and drink > food > dishes and prepared food > bread > toast > [noun] > crouton croûton1806 crostini1953 1806 J. Simpson Compl. Syst. Cookery 31 Put a little anchovy essence, squeeze a lemon,..and garnish with croutons. 1816 J. Simpson Cookery 33 Garnish with either paste or crouton. 1846 A. Soyer Gastron. Regenerator 60 Put some croûtons in the tureen, with twenty very small quenelles de volaille. 1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. vii. 481/2 Croûtons of aspic jelly.. are made in almost any shape. 1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. vii. 481/2 Croûtons for garnishing or soup. 1907 G. A. Escoffier Guide Mod. Cookery ii. xvi. 535 Border the dish with neatly-cut croûtons of pale jelly. 1921 Contemp. Rev. Sept. 374 A purée or cream soup with crackers or croûtons. 1967 C. O. Skinner Madame Sarah (new ed.) xii. 263 She'd taste a morsel or spoonful of every dish, every sauce, every crouton served. This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2020). < n.1806
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